food

Jerki y Grill

¡De regreso de un viaje a Negril, Jamaica, el chef Derrell Smith trae sus platos favoritos a su propio jardín! Asa pollo Jerk, pescado salado, guisantes de coco y arroz y otros platos caribeños favoritos para sus dos amigos.

food

Jerki y Grill

¡De regreso de un viaje a Negril, Jamaica, el chef Derrell Smith trae sus platos favoritos a su propio jardín! Asa pollo Jerk, pescado salado, guisantes de coco y arroz y otros platos caribeños favoritos para sus dos amigos.

Supplies

Spatchcock Grilled Jerk Chicken

  • 2 (3-4lb) small whole chickens
  • Marinade (see marinade ingredients)

Jerk Marinade

  • 2 bunch of green onions
  • 8 garlic cloves, minced
  • 2 tablespoon of freshly grated ginger root
  • 3-4 scotch bonnet peppers, (adjust to your spice preference)
  • 2 tablespoon of fresh thyme leaves
  • 2 tablespoon of garlic powder
  • 1 tablespoon of ginger powder
  • 4 tablespoons of brown sugar
  • 2 teaspoon of ground allspice
  • 4 tablespoons of adobo
  • ½ cup of dark soy sauce
  • pinch of black pepper

Pasos

Spatchcock Grilled Jerk Chicken

  1. Spatchcock:
  2. Pat the chicken dry with paper towels, and place breast-side down on a cutting board with the neck facing towards you.
  3. Using kitchen shears or poultry shears cut along one side of the chicken spine, separating it from the ribs.
  4. Cut closely to the spine so that you do not remove any excess meat.
  5. Repeat on the other side of the spine to remove it completely.
  6. Once the spine is removed, flip the chicken to breast side up and using the palm of your hands press along the breast bone firmly enough to flatten the chicken completely.
  7. Marinade
  8. Add chicken to a bowl with marinade massaged in and allow to marinate for 8 hours up to overnight.
  9. Be sure to allow chicken to come to room temperature before grilling.
  10. Grill:
  11. Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated.
  12. Place the chicken on the grill skin side down, making sure it is well coated with marinade for maximum flavor.
  13. Cover and cook, turning occasionally, until the skin is browned and crisp but not charred, about 10 minutes.
  14. Turn the chicken pieces skin side up and turn the heat down to medium-low, continue to cook until you have reached an internal temp of 160-165 degrees and legs and wings are pull apart tender.
  15. Allow to rest on a cutting board for about 5-10 mins and serve immediately.

Jerk Marinade

  1. Marinade:
  2. In the bowl of a food processor, combine all the ingredients.
  3. Blend until the mixture is relatively smooth.
  4. Add chicken to a bowl with marinade massaged in and allow to marinate for 8 hours up to overnight.
  5. Be sure to allow chicken to come to room temperature before grilling.

Supplies

  • 1 lb Saltfish
  • 2 (16oz) cans of Ackee, drained
  • 2 Red bell pepper, finely sliced with seeds removed
  • 2 Onion, small, finely sliced
  • 1 Bunch Scallions, green and white parts chopped
  • 1 Scotch bonnet pepper, minced
  • 2 Sprig Thyme
  • 4 Roma Tomato, cut into wedges
  • Salt & pepper to taste
  • 2 tablespoon neutral oil

Pasos

  1. In a large saucepan add the Saltfish and cover with water.
  2. Bring to boil for 25 minutes, drain and add a fresh batch of hot water.
  3. Bring to a boil for an additional 20 minutes.
  4. Transfer Saltfish to a bowl, and flake with a fork into large chunks; set aside.
  5. Heat oil in a large skillet over medium-high heat; add bell pepper, onion, scallions, scotch bonnet, thyme, tomato and cook, stirring, until soft, about 10 minutes.
  6. Add reserved saltfish, scallions, drain and add the 2 (16 oz) cans of Ackee, stirring gently to keep saltfish and ackee in large pieces.
  7. Cook until warmed through, about 5 minutes.
  8. Season with salt and pepper.

Supplies

  • 2 (8oz) can of Red Peas or Kidney Beans, washed
  • 1 small yellow onion, small diced
  • 4 garlic cloves, minced
  • 1 scotch bonnet pepper, minced
  • a few sprigs of thyme
  • 1 tablespoon of brown sugar
  • 1 teaspoon of ground allspice
  • 1 (8oz) can full-fat coconut cream
  • 2 teaspoons of salt
  • ½ teaspoon of pepper
  • 4 cups of long grain rice, washed
  • 6 cups of water

Pasos

  1. In a large saucepan, add the beans and cover with water, bringing to a boil.
  2. Stir in the onion, garlic, scotch bonnet, thyme, brown sugar, all spice, coconut milk, season with salt and pepper.
  3. Stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes.
  4. Remove from the heat and let steam for 10 minutes, then discard the thyme stems.
  5. Using a fork, fluff the rice and beans and season with salt.
  6. Serve hot.

Supplies

  • 1 1/4 ounces dark rum
  • 2 ounces pineapple juice
  • 2 ounces lemonade juice
  • 1 ounce orange juice, freshly squeezed
  • 1/4 ounce grenadine
  • Ginger, peeled and sliced
  • Orange, slices
  • Pineapple, slices

Pasos

  1. Add dark rum, pineapple, lemonade, orange, and lime juices, and grenadine into a shaker with ice, and shake until well-chilled.
  2. Strain into a Hurricane glass over fresh ice.
  3. Garnish with orange and pineapple slices.

Supplies

  • 4 cups All Purpose Flour
  • 2 tsp. Salt
  • 2 tsp. Baking Powder
  • 2 Tbsp. Butter softened
  • 1 Tbsp. Sugar
  • 2 1/4 cups Water
  • 1.5 cups Vegetable Oil

Pasos

  1. In a large mixing bowl combine the flour. salt, baking powder, and sugar.
  2. Mix the dry ingredients together well.
  3. Add the softened butter and gently mix together.
  4. Slowly pour about 1/4th to 1/2 cup of water in at a time and knead as you pour. Keep doing this until the ingredients combine into a ball of dough that isn't overly sticky.
  5. In a large frying pan, heat the vegetable oil on medium heat.
  6. Roll dough into about 2 inch sized balls.
  7. When they're semi-smooth, pat them flat until they're about an inch or so thick.
  8. Put on a plate and cut two slits on top with a sharp knife.
  9. Repeat these steps until all of the dough is gone.
  10. Use a pair of tongs to place 5-6 dumplings in the hot oil.
  11. Fry on each side for about 3-5 minutes or until golden brown. This will vary based on how hot your oil in the pan is.
  12. Line a plate with a paper towel and place the finished fried dumplings on it as you take them out of the oil.
  13. Repeat these steps until all of the dumplings are fried.
  14. Let them cool off for a few minutes and enjoy!